Ok…a few quick fire posts…last night we had 4 gorgeous salmon fillets to deal with and my kids wanted pasta – so I did a version similar to another earlier dish on this blog but with a few differences. Firstly, it was fresh salmon which I wrapped in foil with a little unsalted butter and baked for 20 minutes at 160c. I then skinned it and flaked it. In a frying pan I popped a carton of crème fraîche and 50 gm of unsalted butter and stirred over a low heat until it melded together. I then added a teansy weansy dash of sea salt and a few grinds of black pepper and about a teaspoon or so of dried tarragon-fresh would have been better but forgot! I then added the flaked salmon and stirred it gently once more.
I left this to one side whilst the pasta cooked al dente, drained it and tipped the creamy unctuous salmon mix in and allowed it all to get very friendly.
Variations – well, you could first pan fry a small onion finely chopped until soft, then add a glass of dry white wine and let it bubble together, then add the crème fraîche or single cream if you prefer – no need for butter in this case. You could also add a cup of peeled prawns as well as the salmon. You could also plump for dill instead of tarragon.
I used to love egg and chips for supper as a child – in fact I still do…who doesn’t…but these eggs, with a mediterranean twist, are just a wee bit posher, yet still simple. I will give you the ingredients for one person and then you can multiply it to your heart’s content…this is a very social dish.
Olive oil & vegetable oil
2/3 potatoes, par boiled for 15 minutes – I used Maris Pipers
2 spring onions, chopped quite finely
A good handful of cherry or baby plum tomatoes, sliced
1 good free range or organic egg
Fresh rosemary – a good tbsp chopped roughly
1 clove of garlic chopped finely.
Black pepper and sea salt
Once the potatoes have cooled – I leave them for about 15 minutes or so in a sieve over a pan – slice them into rounds-some may split but that does not matter. In a really serious splash of olive oil, pan fry the potato slices until starting to brown – be patient and turn gently with a spatula – great word that – spatula…love it! Add a few grinds of black pepper and sea salt.
Then add the spring onions, garlic, tomatoes and rosemary. Continue to fry gently for about another five minutes – at this stage you could also add some slices of serrano or parma ham if you felt so inclined and in a more meaty mood.
In another frying pan, heat a splash of vegetable oil and fry the eggs until the white sets but the yolk is still unctiously runny. I used eggs from Old Cotswold Legbars last night – a favourite of mine – so tasty and deep golden. And their shells are a rather funky pastel blue colour!
Serve the spuds in a dish and slide the egg on top…I split some of the white doing this…as you can see above…blast…so take care…but, hey , it still tasted wonderfully wonderful! I love a little zing with this dish- so I also threw a few slices of red jalapenos on mine.
The eggs, olive oil and rosemary just meld so well flavour wise. A great Saturday supper….or indeed anytime!
The picture below is of the ingredients making friends in the pan…..Happy Sunday to you all!